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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 cups sweetened flaked coconut
2
2/3 cup sugar
3
1/4 tsp. salt
4
4 egg whites
5
3/4 tsp. almond extract
6
2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate
7
1 cup thawed Cool Whip Whipped Topping
8
32 roasted almonds (1/4 cup)
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How do I make it ?
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Step 1
Heat oven to 325ºF. Step 2
Combine coconut, sugar and salt in large bowl. Add egg whites and extract; mix well. Step 3
Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into centre of each. Step 4
Bake 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and Cool Whip in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool. Step 5
Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centres of macaroons; top with nuts. Kraft Kitchen Tips!
Substitute
Prepare using 2 oz. (1/3 of 170-g pkg.) Baker's Bittersweet Chocolate.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 7 g
35 %
Cholesterol 0 mg
Sodium 110 mg
5 %
Carbohydrate 23 g
Fibre 3 g
Sugars 19 g
Protein 2 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
0 %
Iron
4 %
Servings
16 servings, 2 macaroons (40 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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